“I did some research on Mexican cold desserts and discovered that the Paleta (paddle) is one of their most iconic frozen treats,” he says. “Paleterias are all over Mexico offering ice pops made with loads of luscious fresh fruit in all sorts of combinations and colors.”

Madeca Fil-Mex Fusion Restaurant has asked Carandang to create a dessert for them.

Carandang has also come up with “Fruitsicles” such as Pineapple with Toasted Coconut, a delectable piña colada on a stick.

Carandang recently collaborated with chef Tonyboy Escalante of Antonio’s who wanted an ice cream that used Cerveza Negra.

He used a new technique; to cook down the dark beer until it was a thick syrup. “There are roughly 10 bottles of Cerveza Negra in every gallon,” said Carandang. “The flavor was creamy and malty. I knew I had a winner when chef Tonyboy took the sample pint home; something he rarely does during sampling.”

The only way to get a scoop of Dark Chocolate Ice Cream Sweetened with San Miguel Cerveza Negra is by dining at Antonio’s.

Of his latest creations, the Leche Flan Ice Cream Pie is the most delectable. It is made of butter cookie crust with fresh orange zest, and leche flan ice cream and finished with thin layer of real leche flan.

Carandang has made extraordinary contributions to our culinary landscape but he’s modest about it. “It’s not like I radically reinvented the wheel,” he said. “I just took the wheel to a different direction that no one thought of before (or dared to).”

For orders, call Carandang’s kitchen at 4266935.

Brown butter and banana pudding pop

Ian shares the recipe of his creamy, delicious Brown Butter and Banana Pudding Pop. You don’t need an ice cream machine to make this.

1.5 c ripe lacatan banana puree

1.5 c milk

2 pinches rock salt (not iodized salt)

100 g butter, cut into tablespoon-size slices

¾ c water

¾ c sugar

Sugar syrup

Mix sugar and water in a heavy saucepan over medium heat. Whisk until sugar melts.

Keep whisking until caramelized milk solids begin to form at the bottom of the pan, the butter turns slightly golden in color and it gives off a nutty aroma. Be very careful as butter can go very quickly from browned to burnt.

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